CERVEZA NEGRA CHOCOLATE CUPCAKES

Ingredients:

1	cup	CERVEZA NEGRA
1 (225 g)	bar	MAGNOLIA GOLD BUTTER UNSALTED
3/4	cup	cocoa powder
2	cups	sugar
1/2	cup	sour cream
2	pc	MAGNOLIA BROWN EGGS
2-1/2	cups	MAGNOLIA ALL PURPOSE FLOUR
2-1/2	tsp	baking soda
		extra cocoa powder for dusting
		crispy candied pili nuts for topping

1/4 cup + 1	tbsp	CERVEZA NEGRA
2 (250 mL each) packs	cups	MAGNOLIA ALL-PURPOSE CREAM
1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED
1/2	kg	bittersweet chocolate block, chopped (2 cups)

Procedure:

Preheat oven to 350°F. Line muffin pan with cupcake liners. Set aside.
Pour beer into a large saucepan. Add butter and heat until melted. Add cocoa and sugar. Mix until smooth.
In a large clean bowl, beat sour cream and eggs. Alternately pour in beer mixture, flour and baking soda into the cream mixture. Mix until well combined.
Divide batter and pour into prepared pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a baking rack. Cover and chill overnight.
To make frosting, heat beer and cream in a saucepan over medium heat. Add butter and continue cooking until melted. Place chocolates in a bowl. Pour cream mixture and let stand for 2 minutes. Stir until well combined. Chill overnight.
Top cupcakes with prepared frosting. Dust with cocoa powder and garnish with pili nuts. Chill before serving.

Makes 12 servings.

Note/s:

This recipe used 1 (330 mL) bottle of SAN MIGUEL BEER CERVEZA NEGRA

Share This Recipe